Jambon Persillé

Parsleyed Ham

Preparation info

  • 16 to 24

    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Before you can make a Burgundian parsleyed ham, you need a ham. In the Burgundian farmhouses where this most delicious of all “cold cut” preparations was first practiced, they cured their own hams, to preserve the abundant meat without refrigeration, which traditional, premodern farms didn’t have. Old-time farms did have a superabundance of pork after a pig was slaughtered (usually in cold months). Very little of the fresh pork could be eaten before it spoiled; so farmers took the hams, the